Grilling wedges of radicchio and endive introduces another flavor component to these bitter greens, perfectly accented by a nutty-sweet dressing of caraway seeds and peach preserves. A scattering of pungent blue cheese finishes the dish.
25m
PREP TIME
5m
COOK TIME
359
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- Caraway-Peach Dressing
- 1/3 cup peach preserves
- 3 tablespoons white wine vinegar
- 1 tablespoon McCormick Gourmet™ Organic Caraway Seed, finely crushed
- 1/4 cup olive oil
- Salad
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 2 Belgian endive, cut in half lengthwise
- 1 radicchio, cut into 4 wedges
- 2 medium plum tomatoes, cut in half lengthwise
- 2 (8-inch) pita breads
- 2 cups baby salad greens
- 1/2 cup crumbled blue cheese
INSTRUCTIONS
- 1 For the Dressing, mix preserves, vinegar and caraway seed in small bowl until well blended. Set aside. Mix oil and sea salt in small bowl. Brush endive, radicchio, tomatoes and pita breads with oil mixture
- 2 Grill endive and radicchio over medium-high heat 1 to 2 minutes per side or until browned. Grill tomato halves, cut sides down, 3 to 5 minutes or until slightly charred, turning once. Grill pita breads, 1 to 2 minutes per side or until lightly toasted. Cut pita breads into wedges. Cut tomatoes into chunks
- 3 Place 1/2 cup salad greens on each serving plate. Top with an endive half and a radicchio wedge. Sprinkle with tomato chunks and blue cheese. Serve with Dressing and pita wedges
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